Name: Grilled Chicken Breast with Crunchy Shredded Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 2 cups Kale, shredded; 2 teaspoons Extra Virgin Olive Oil; 1.5 tablespoons Sliced Almonds; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Grilled Chicken Breast with Crunchy Shredded Kale Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Shredded Kale Salad

Grilled chicken breast served over a bed of massaged kale with toasted almonds and a zesty lemon-garlic dressing, featuring a satisfyingly crisp crunch.

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NUTRITION

Protein

42.6g

Fat

18.8g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Kale, shredded

2 teaspoons Extra Virgin Olive Oil

1.5 tablespoons Sliced Almonds

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with a pinch of salt and black pepper.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, place the shredded kale in a large bowl with one teaspoon of olive oil and a pinch of salt.
5
Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender.
6
In a small jar, whisk together the remaining teaspoon of olive oil, lemon juice, and minced garlic to create the dressing.
7
Toast the sliced almonds in a dry pan over medium heat for 2 minutes until golden and fragrant.
8
Slice the grilled chicken into strips.
9
Toss the kale with the dressing and toasted almonds, then top with the sliced chicken breast.